Apple Blackberry Mini Pies

 1 box Puff Pastry

Filling:
2 granny smith apples (peeled, diced)
1 handful blackberries
3/4 cups sugar
2 Tbsp cornstarch
1/4 tsp cinnamon
scant 1/4 tsp nutmeg
1 egg white (beaten)
1-2 Tbsp course sugar

On a lightly floured surface, cut one sheet of puff pasty into 6 rectangles. Roll lightly to make the rectangles slightly larger.
Place on parchment lined cookie sheet (one with edges to catch the juice while baking).
Pile filling into center of each.
Cut second sheet of puff pastry into 6 rectangles, roll lightly, and slice vents using a pizza cutter.
Press edges closed with a fork.
Brush with egg white and sprinkle with course sugar.
Bake at 400 for 20-25 minutes or until puffed and golden brown. Cool on wire rack. Makes 6.

French Silk Chocolate Pie

Have you read 'The Help' by Kathryn Stockett? If not, you must!

This is my attempt at Minny's chocolate custard pie. I think I'll be making this for book club this month.

My Mom says she's never had a french silk chocolate pie that she liked, but she LIKED this one. So there. It is very rich and sweet, so I added Cool Whip to balance the flavor.

I used a regular pastry crust, but think this would also be yummy in an oreo cookie crust or in individual ramekins without crust at all.

A standing mixer (KitchenAid) comes in handy with this recipe, since there is 10 minutes of mixing the eggs.



2 oz unsweetened baking chocolate (melted, then cooled)
1/2 cup butter, softened (it must be real butter)
3/4 cup white sugar
2 eggs (or egg substitute)*
1 tsp vanilla
1 prepared pie crust
Cool Whip (optional)
Chocolate shavings (optional)


Melt the chocolate in a pan over hot water, then let it cool.


Cream the softened butter and gradually add in the sugar.


Stir in cooled chocolate and the vanilla.


Add 1 egg. Mix for 5 minutes on medium speed.


Add the second egg. Mix for 5 minutes on medium speed.


Pour custard into prepared pie crust and chill for at least 2 hours.


Serve with Cool Whip and chocolate shavings.


*Obviously, if you are pregnant or have a problem with raw eggs, you should use a pasteurized egg substitute.